采后壳聚糖处理对薄膜包装枸杞鲜果低温贮藏品质的影响  

Effects of chitosan treatment on postharvest quality of wolfberry fruit packed with plastic film during low temperature storage

作　　者：陈松江[1] 袁莉[1] 毕阳[1] 李颖超[1] 李永才[1] 王毅[1] 葛永红[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2011年第12期418-420,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2007BAD52B07)

摘　　要：以"宁杞1号"鲜果为试材,采用2.5g/L和5.0g/L壳聚糖浸泡处理3min,观察果实在聚乙烯薄膜包装条件下低温(0±1)℃贮藏期间的保鲜效果。结果表明:壳聚糖处理可有效降低果实的腐烂率,贮藏24d时,2.5g/L和5.0g/L处理的腐烂率分别较同期对照低32.0%和76.2%。壳聚糖还可明显延缓贮藏期间可溶性固形物含量的降低,并在一定程度上维持可滴定酸含量,但对果实的失重率无影响。经5.0g/L壳聚糖处理的果实在贮藏30d时仍具有新鲜枸杞固有的风味,且较好地保持了果柄的新鲜度。由此表明,壳聚糖处理可作为一项措施应用于枸杞鲜果保鲜。Fresh fruit of wolfberry（cv. Ningqi No. 1）were dipped with chitosan at 2. 5g/L and 5. 0g/L for 3min. The postharvest characteristic of treated fruit was studied under packed with polyethylene film and stored at low temperature（0±1）℃. The results indicated that chitosan treatment significantly reduced the rotting rate,32. 0% and 76. 2% lower in fruit treated at 2. 5g/L and 5. 0g/L when compared with the control after 24 days of storage. The treatment noticeably delayed the decrease of soluble solids content and maintained titratable acid content. However,no significant difference was found on weight loss during storage of fruit. The wolfberry treated with chitosan at 5. 0g/L had better flavor and green fruit stem after 30 days of storage when evaluated sensory quality. It was suggested that chitosan treatments could be used as a postharvest handling measure for fresh wolfberry fruit.

关 键 词：壳聚糖 果实 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]